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All Journal Jurnal MIPA JURNAL ADMINISTRASI PUBLIK Jurnal Bios Logos JURNAL BIOMEDIK JURNAL ILMIAH SOCIETY Jurnal Ilmu dan Teknologi Pangan Jurnal FishtecH Pro Food International Journal of Artificial Intelligence Research Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi Pertanian (Agricultural Technology Journal) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Agroekoteknologi Terapan Jurnal Ilmiah Sains IICSDGs AGRI-SOSIOEKONOMI COCOS Journal of Agribusiness and Rural Development (Jurnal Agribisnis dan Pengembangan Pedesaan)
Lucia Cecilia Mandey
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Characteristics of Analog Rice From Potato Flour (Solanum tuberosom L.) Corn Flour (Zea mays L.) and Sago Flour (Arenga microcarpa Beccari) Korompis, Olga S.; Mamuaja, Christine F.; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Potato (Solanum tuberosum L.), corn (Zea mays L.) and sago (Arenga microcarpa Beccari) are crops containing high carbohydrate, as source of calory food, and those can be made into rice analog. This study aimed: (1) to determine the formulations by organoleptic test in manufacture analog rice from potato flour, corn flour and sago flour, and (2) to analyze the physical properties, chemical properties of rice analog from potato flour with the addition of corn flour and sago flour. The research began with the manufacture of potato flour, corn flour and sago flour, and then the manufacture of rice analog. The experiment used a completely randomized design with 4 treatments and 3 replications. Organoleptic test results and statistical analysis indicating the most preferred formula was the combination of 50% potato flour + 25% corn flour + 25% sago flour. Based on the physical and chemical analysis it obtained the best formulations of the analog rice was combination of 50% potato flour + 25% corn flour + 25% sago flour. The results of the study it concluded from the organoleptic test, physical and chemical analysis that the best analog rice was formula of 50% potato + 25% corn + 25% sago. These formulation provided good nutritional value based on the physical and chemical characteristics of rice analog that was easier to digest. Keywords: analog rice, organoleptic, physical properties, chemical properties
The Effects of Nanochitosan Coating to Phenolic Compounds of Basil Leaf (Ocimum basilicum L) Extracts Luntungan, Aldian H.; Mandey, Lucia C.; Rumengan, Inneke F. M.; Suptijah, Pipih
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 2 (2017)
Publisher : Pascasarjana Unsrat

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Abstract

Basil leaf (O. basilicum L) could be developed as a herbal supplement  due to its phenolic compounds which have antioxidant activity. Extract of this plant would be more effective as a natural antioxidant if it is coated with nanochitosan. Nanochitosan was prepared from the parrot fish (scarus sp) scale and chitosan of crab’s shell by gelatin ionic method. The purpose of this study was to determine  the effects of the nanochitosan coating on phenolic content of basil leaves. The parameters tested were phenolic content of  the basil leaf extracts and nanochitosan coated basil leaf extracts. The results show that the  size’s average of nanochitosan  from fish scales were in 657,4 nm. Phenolic compound was not detected in both the fishscale and crab’s shell derived chitosan. In the other hand, phenolic compound of the basil leaf extract  showed the presence of phenol content of 34.38 mg/kg. In basil leaf extracts coated with nanochitosan from fish scales and nanochitosan of crab’s shell showed a phenolic content of 39.28 mg / kg and 57.44 mg/kg respectively. This suggests that synthesis of phenolic compound was induced when the extract of basil leaves was coated by nanochitosan.Keywords: basil leaves, chitosan, nanoparticles, phenolic compounds
Physicochemical and Sensory Characteristics of Sausage made of Spent Hen Meat Fortified with Carrot (Daucus carota L) Paste Palandeng, Feriana C.; Mandey, Lucia C.; Lumoindong, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Sausage spent hen meat is one of processed protein product alternatives of animal origin. The purposes of this study were to find out the best formulation of culled laying hens sausage using mixture of carrot paste and baruk sago as filler and to evaluate the physical, chemical and functional characteristics of the sausage. The research consisted of five treatments of filler using various mixtures carrot paste and baruk sago, namely: 0%, 5%, 10%, 15% and 20% of carrot paste of the total 25% filler. The results showed that the use of carrots paste in the filler significantly improved (P < 0.05) the physical characteristics that increase the value and tenderness of the sausage cooking shrinkage. The chemical characteristics, on the other hand, indicated that moisture, protein, fat and carbohydrate contents were significantly affected, whereas ash content was not. The β-carotene content of sausage increased with the increasing consentration of carrot paste in the filler mixture. Sensory analysis showed that percentage of carrot paste in filler mixture only significantly affected flavor and texture but did not significantly affect the color and aroma of sausage. The hightest average panelists score was found in P2 formulation of 10% carrot and 15% sago. The water, ash, protein, fat, carbohydrate, and β–carotene contents of the P2 formula sausage were 60.63 %, 1.82 % , 15.72 %, 12.24 %,  8.25% and 0.04 % , respectively. Keywords: sausage, culled laying hens, carrots, sago baruk, physicochemical, sensory
PEMBERIAN FORMULA BEBAS LAKTOSA UNTUK MENINGKATKAN STATUS GIZI ANAK USIA 6-24 BULAN YANG MENDERITA DIARE DI RSUD DATOE BINANGKANG KABUPATEN BOLAANG MONGONDOW ., Mety; Mandey, Lucia C.; Mayulu, Nelly
Jurnal Ilmu dan Teknologi Pangan Vol 1, No 1 (2013)
Publisher : Pascasarjana Unsrat

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Abstract

Diarrhea is the main reason of malnutrition, and furthemore inhibits infant growth. Malnutrition causes antibody declining on infant. In many cases, non-lactose formula and low lactose formula could accelerate diarrhea recovery, beside soy based formula and hydrolized protein. The objetives of this research were to compare the increasing weight then to determine and compare nutritional status on child by Z-score index based on age (Weight/Age) between non lactose formula group and low lactose formula group on diarrhea child at the age of 6-24 months. This research was using Quasi Eksperiment method, Pre and prost-test Control group desing.The results showed that after received non lactose formula, the average of patient weight became 9.30 ± 2.0 kg. While in control group, the average of patient weight was 7.60 ± 0.99 kg after treatment. The number of malnutrition patient on treatment group were 7 persons from 15 persons became no malnutrition patient, and on control group were 3 persons from 15 persons became 2 patients. It can be concluded that the increasing of child weight and nutritional status on non lactose formula group was better compared to low lactose formula group. Based on the results on the results of this research it can be recommended that diarrhrea child should be given non lactose formula beside breastmilk.
Mango (Mangifera indica) Jam Production Technology Mandey, Lucia C.; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 1 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Mango fuit jam is a semi-wet food products made of mango pulp processing and sucrose with or without the addition of permitted food additives. Mango fruit as other horticultural products is a food that can be easily damaged or rotten. In the harvest season mango production is very plentiful and many are not consumed, as a result, mango fruit becomes spoiled. The total spoiled mangoes can reach 35%, due to the perishable nature of this fruit cause losses to farmers and fruit sellers. The greatest losses occur during the harvest because of various factors, among others that have not been done are limited usage just as fresh fruit comsumption and limited method of processing and preservation. The purposes of this study were to examine some characteristic quality of mango jam with parameters of pH, water content, total sugar, total dissolved solids, organoleptic test and spreading ability with addition of different sucroses. The expected benefits of this research were providing information about mango jam production technology-model as other method to diversify the usage of mango as processed food products. This study used a completely randomized design (CRD) arranged in factorial, with two factors and three replications. A factor was the type of mango with two levels, namely A1 = dodol mango and A2 = kweni mango; B factor was the concentration of sucrose, in which B1 = 30% sucrose, B2 = 40% sucrose, and B3 = 50% sucrose, with the measured parameters were pH, water content, total sugar, total dissolved solids, organoleptic test, color, taste, smell, and preading ability. The results of this study showed that mango jam (dodol mango and kweni mango) with the 50% sucrose addition on dodol mango and kweni mango with all observed parameters produced qualified jam with the quality set by the Indonesian National Standard. Keywords: quality of mango jam, sucrose
Nata Cellulose Production Development as A Health Product from Coconut Wastewater Using Acetobacter xylinum Bacterium Mandey, Lucia C.; Kandou, Jenny E. A.; Langi, Tineke M.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

The objective of the study was to develop the cellulose Nata/dietary fiber production from coconut water using bacterium, Acetobacter xylinum, as health product containing natural fibers. The study used Complete Randomized Design with treatments of different concentration of inoculum Acetobacter xylinum, each of which had 3 replications. The treatments were liquid inoculum of Acetobacter xylinum: A = 5 %/1000 ml (5 % of liquid inocula were added into 1000 ml of coconut water), B = 7.5 %/1000 ml (7.5 % of liquid inocula were added into 1000 ml of coconut water), C = 10 %/1000 ml (10 % of liquid inocula were added into 1000 ml of coconut water), D = 12.5 %/1000 ml (12.5 % of liquid inocula were added into 1000 ml of coconut water), and E = 15 %/1000 ml (15 % of liquid inocula were added into 1000 ml of coconut water). This study concluded that 1) the liquid inocula of Acetobacter xylinum could result in cellulose nata; 2) the highest quality of the cellulose nata/dietary fiber from the use of liquid inocula of Acetobacter xylinum) was found in treatment E for pellicle weight, 1009.3 gr, layer thickness, 1.50 cm, rendement, 90.82 %, and water content, 79.71 %, and fiber level, 1.31 %, for treatment D and E, respectively. Keywords: cellulose nata, coconut wastewater, Acetobacter xylinum bacterium
EFEKTIVITAS PROGRAM KELOMPOK TANI PADI DI DESA WOLAANG KECAMATAN LANGOWAN TIMUR KABUPATEN MINAHASA MOTULO, BRENDA; MANDEY, LUCIA; TULUNG, Max
JURNAL ADMINISTRASI PUBLIK Vol 5, No 67 (2019)
Publisher : Sam Ratulangi University

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Abstract

Farmer groups are one form of community efforts to live better in the economic field. Thisresearch was carried out with the main objectives: to find out the extent of the effectiveness of the ricefarmer group program in Wolaang Village, East Langowan District, Minahasa Regency, to find out theobstacles in the process of implementing the rice farmer group program in Wolaang and to find out theefforts to overcome the obstacles encountered in the process of implementing the rice farmer groupprogram in Wolaang. The researcher used descriptive qualitative method, data was collected byinterviewing ten informants, observing, and using related documents. The research data is analyzedthrough SWOT analysis which is a strategic planning method used to evaluate strengths, weaknesses,opportunities, and threats in a project or business speculation. The four factors that form the SWOTacronym (strengths, weaknesses, opportunities, and threats). And in the results of the research programthe rice farmer groups in this village have not been effective because 1) have not succeeded in recruitingsmall farmers and communities who have not worked according to the program's main objectives. 2) thereare 10 registered rice farmer groups but only 4 are active due to lack of insight and activities carried out inthe program. 3) Not all members of the rice farmer group are satisfied with the program that has beenmade for a long time because of the lack of supervision and attention of the government so that the ricefarmers prefer to work personally. 4) Supporting facilities are inadequate; Lack of control when workingso that targets are sometimes inappropriate; The report on the use of funds is not very good; Processingland that is still traditional so it takes a long time; The use of funds has not been as needed; Less optimalaccommodation; Weak carrying capacity of citizens to work; Updates to equipment; Circumstances thathinder program mobility; Less than working. 5) the emergence of new farmer groups causes less funding from the government because of the increase in the number of farmer groups; Transfer of farmer groupmembers to new farmer groups; Competition fights for the sympathy of the government and newagricultural land with competitors; and new farmer groups often emerge with a more modern and strongstyle in terms of funding. The suggestions that I can give to Wolaang village farmer groups and theirgovernments are: 1) increasing supervision. 2) pay attention to funding management. 3) increase workmotivation 4) improve the quality and availability of supporting facilities and infrastructure. 5) increasinghealthy competition with beginner farmer groups.Keywords: Farmer Group, Effectiveness, Farmer Group Work Program.
SIFAT ORGANOLEPTIK PERMEN JELLY MANGGA KUINI (Mangifera odorata Griff) DENGAN VARIASI KONSENTRASI SIRUP GLUKOSA DAN GELATIN Sachlan, Putri A. A. U.; Mandey, Lucia Cecilia; Langi, Tineke M.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.2.2019.29121

Abstract

ABSTRACTThe aims of this reaserch are to determine the right combination of glucose syrup and gelatin, to analyze the physical and chemical components and to evaluate the preference level of the panelists in kuini mango jelly candy. This research has used factorials RAL method with 2 factors, which A factor is glucose syrup concentration and B factor is gelatin concentration. The result of the research found that A3B3 samples that contain 50% of glucose syrup and 25% of gelatin were the most preferred sample by panelist. In conclusion, mostly panelists prefer the sweetest and the hardest sample. Keywords: kuini mango, glucose syrup, gelatine, jelly candy
EVALUASI NILAI GIZI TEPUNG PISANG GOROHO (Musa acuminate, sp) TERMODIFIKASI Sangkilen, Lisa; Djarkasi, Gregoria Sri Suhartati; Mandey, Lucia Cecilia
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.2.2019.29124

Abstract

ABSTRACTThe purpose of this research is to identify the chemical properties of goroho plantain  flour produced through the process of modification of cold-boiled, cold-steamed and cold-roasted. The method used in this study is the experimental method. The parameters measured were starch content, amylose content, resistant starch content and in vitro digestibility of starch on modified goroho plantain flour. The results obtained in this study were an increase in starch content in cold-boiled treatment 79.29%, cold-steamed 76.83%, cold-roasted 72.86%, amylose content in cold-boiled treatment 25.54%, cold-boiled 24.37%, cold-roasted 21.40 %, resistant starch content of cold-boiled treatment 28.87%, cold-steamed 28.18%, cold-roasted 27.21%, and in vitro digestibility cold-boiled treatment 46.17%, cold-boiled 55.66%, cold-roasted 66.12%. The modification of goroho plantain flour with boiled, steamed and roasted treatments can increase the levels of resistant starch in goroho plantain flour. Keywords: goroho banana flour, resistant starch, goroho banana
PENGARUH PENAMBAHAN SARI BUAH SIRSAK TERHADAP SIFAT SENSORIS MINUMAN ISOTONIK AIR KELAPA (Cocos nucifera L.) Lempoy, Wulan Kristie; Mandey, Lucia Cecilia; Kandou, Jenny E. A.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.1.2020.29972

Abstract

ABSTRACTThis study aims to determine the proportion addition of soursop juice and analyze the chemical contents of isotonic drink from mature coconut water (Cocos nucifera L.) This research was conducted by adding 100 ml, 200 ml, and 300 ml of soursop juice to 1000 ml of coconut water. The test parameters were organoleptic tests using hedonic methods including flavor, taste, and turbidity. The best treatment was followed by chemical testing including sodium, potassium, acidity (pH), total acid and total sugar. The result of organoleptic test showed that 1000 ml of coconut water without soursop juice addition has a value of 2,73 (neutral), while the addition of 100 ml soursop juice has a value of 3,43 (neutral), the addition of 200 ml soursop juice has a value of 3,54 (like), and the addition of 300 ml soursoup juice has a value of 3,71 (like). In conclusion, the best result is the addition of 300 ml soursop that had a mineral content of sodium as much as 469,36 mg/kg, potassium as much as 2014,45 mg/kg, pH 4,65, total acid 0,54% and total sugar 6,33%. Keywords: Isotonic Drinks, Soursop Juice, Coconut Water
Co-Authors ., Mety Almer Hassan Ali Amelia, Putri Arman Arman Arman Bagus Iryanto Bobby Polii Caroline B.D. Pakasi Cecillia Angela Fernandez Cenny Sulastri Br Pandiangan Charles Ngangi Charles R. Ngangi Chi Chi Nur Anisa Basiru Christine F. Mamuaja Christine Makagansa, Christine Christine Mamuaja Christy Sakendatu Christy Sakendatu, Christy Dantje Tarore Dedie Tooy Dekie Rawung Edi Suryanto Elias Saroa, Elias Erny Nurali Frans Lumoindong, Frans Frisly Sayangbati G.S.S. Djarkasi Gabriela Sampelani Joseph Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Herson, Nur Afiah Herwwin V. Manurung Hindom, Penina P. I Ketut Suwetja Inneke F. M Rumengan Jaka F.P. Palawe, Jaka F.P. Jaka Frianto Putra Palawe Jantje Pongoh Jenny E A Kandou Jenny E.A. Kandou Jenny E.A. Kandou Joppi ., Lengkong Joy Elly Tulung Kalawat Lengkongb, Victor Paska Kalawat Kandou, Jenny E. A. Kandou, Jenny E. A. Ketut Suwetja Koleangan, Amanda Archangela Korompis, Olga S. Lana E. Lalujan Lefina, Silvya Lempoy, Wulan Kristie Lengkong, Joppi ., Lexie P. Mamahit Lexie P. Mamahit Luntungan, Aldian H. Magrietje B. Lelengboto Makinggung, Putri Natacia Manongko, Patricia Syaron Martha R.R. Rumaratu Masinambow, Vecky A.J. Max Tulung Maya M. Ludong Mercy Taroreh Moh. Irwanto Ahmd MOTULO, BRENDA Muson B. Hermanus, Muson B. Natasia M. Dumais Nelly Mayulu Novke J. Pongajow, Novke J. Oessoe, Yoakhim Y. E. Olivia Nelwan Olivia P.M. Purukan Palandeng, Feriana C. Pandiangan, Cenny Sulastri Br. Penina P. Hindom Pipih Suptijah Porotu’o, John P. Porotu’o, Lely I. Ribka Mandagi Rini Pakaya, Rini Rita R. Tangdiongga, Rita R. Rivo M. Saroinsong Rivo M. Saroinsong, Rivo M. Robert Molenaar Rogi, Joshua T. A. Ruland Rantung Sabrina Berta Sachlan, Putri A. A. U. Sangkilen, Lisa Shirley E. S. Kawengian Sidun, Monica Silvia Mandey, Silvia Silvya L Mandey, Silvya L Silvya Lefina Mandey Sumual, Maria Fransisca Teltje Koapaha Thelma D. J. Tuju, Thelma D. J. Thelma D.J. Tuju Tineke Langi Tineke M. Langi Tumbol, Michael Veron Orlando Tamauka Wahyuny Langelo Wokas, Chichilia Yoakhim Oessoe Yoakhim Yafet Engelhard Oessoe Yoan Y. Bolung Yudin Yunus Yunus, Yudin